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A questionnaire developed by the editors of Travel + Leisure, in association with ROI Research Inc., was made available to Travel + Leisure readers at TLWorldsBest.com. Readers were invited to participate through Travel + Leisure magazine (January, February, and March issues), and online at TravelandLeisure.com. To protect the integrity of the data, respondents were screened by Travel + Leisure and responses from any identified travel-industry professionals who completed the survey were eliminated from the final tally. The survey website, TLWorldsBest.com, was maintained, monitored, and kept secure by ROI Research Inc., which collected and tabulated the responses and kept them confidential.
The scores are indexed averages of responses concerning applicable characteristics. Respondents were asked to rate hotels on rooms/facilities, location, service, restaurants/food, and value, as well as optional characteristics (for business, for families), though these ratings were not included in the final score. For each characteristic, respondents were asked to rate a candidate […]
BIRMINGHAM, Mich. – May 8, 2013 – The Townsend Hotel, a AAA 4-Diamond luxury property known for its exceptional service and amenities, including its award-winning Rugby Grille, today announced the addition of three new team members, all responsible for varying aspects of the hotel’s culinary services. Jared Chorney joins the hotel as food and beverage director, David Brown as manager of The Rugby Grille and In Room Dining and Andrew Alcid as the Rugby Grille’s chef de cuisine. The announcement was made by The Townsend Hotel’s Managing Director Steven Kalczynski.
As food and beverage director, Jared Chorney, 36, is responsible for managing the day-to-day operations of the hotel’s food and beverage department, including The Rugby Grille, The Townsend Bakery, The Corner bar and the property’s banquet operations.
Prior to joining The Townsend Hotel team, Chorney most recently served as the general manager of food and beverage operations for the Renaissance Baronette Hotel […]
Jared Chorney, a “foodie” both professionally and personally, is The Townsend Hotel’s food and beverage director. Since winter 2013, Chorney has been responsible for managing the day-to-day operations of the hotel’s food and beverage department, including the award-winning Rugby Grille, The Townsend Bakery, The Corner and the property’s banquet operations.
Prior to joining The Townsend, Chorney, a culinary industry veteran, most recently served as the general manager of food and beverage operations for the Baronette Renaissance Detroit-Novi Hotel in Novi, Mich. Prior to that, the Rhode Island native served in the same role at the Renaissance Providence Downtown Hotel in Providence, R.I. Chorney also is the former proprietor of Palma Restaurant, a Mediterranean-inspired small plates bistro in New Milford, Conn.
So how does a career gastronome keep himself and The Townsend’s food and beverage program at the top of its class? “Listen to what your guests are saying to you. I have […]